"an exceptionally sour product, which is then ""corrected"" by adding 30-50% more fresh cabbage and fermenting the mix again. The flavor additives like apples, beets, cranberries and sometimes even watermelons are usually introduced at this step. Sauerkraut may be used as a filling for Polish ""pierogi"", Ukrainian ""varenyky"", Russian ""pirogi"" and ""pirozhki"". Sauerkraut is also the central ingredient in traditional soups, such as ""shchi"" (a national dish of Russia), ""kwaśnica"" (Poland), ""kapustnica"" (Slovakia), and ""zelňačka"" (Czech Republic). It is an ingredient of Polish ""bigos"" (a hunter's stew). In Germany, cooked sauerkraut is often flavored with juniper berries or caraway seeds;"
"for the dish. Polish bigos is a similar dish, both meals probably stemming from common traditional Slavic sauerkraut predecessor dishes, with the main difference being that podvarak is always baked in the oven to caramelize meat and sauerkraut for deeper flavor, and sometimes baked in a sač, outdoors, for additional smokiness. Podvarak Podvarak (Serbian Cyrillic: подварак) is a Serbian dish, popular across the Balkans. The primary ingredients are sour cabbage or sauerkraut (подварак од киселог купуса) or fresh cabbage (подварак од слатког купуса), finely chopped onions and meat, usually pork roast or lightly cooked chicken, which are then combined and"
"in Spain. Haggis has been Scotland's national dish since the time of Robert Burns. In northeast Brazil, there is a similar dish to haggis called """"buchada"""", made with goats' stomach. Except for heart, tongue (beef), liver (chicken, beef, or pork), and intestines used as natural sausage casings, organ meats consumed in the U.S. tend to be regional or ethnic specialities; for example, tripe as ""menudo"" or ""mondongo"" among Latinos and Hispanos, chitterlings in the Southern United States, scrapple on the Eastern Seaboard, fried-brain sandwiches in the Midwest, and beef testicles called Rocky Mountain oysters or ""prairie oysters"" in the west."
"Sauerkraut which is not prepared from ordinary white cabbage but from pointed cabbage which is grown on the Fildern Plains near Stuttgart. The Swabian potato salad is also very famous in Germany and even in other countries. In contrast to the mayonnaise-dressed potato salad in Northern Germany, it is lighter and contains less fat. Waxy potatoes are cooked and peeled when they are still hot. Then they are sliced and mixed with diced onions before they are poured over with warm broth, vinegar and oil (great emphasis is laid on the fact that the liquid components are not mixed before"
"Sauerkraut ""(Vecsési savanyú káposzta)"" is the most famous. Romanian pickles (murături) are made out of beetroot, cucumbers, green tomatoes (""gogonele""), carrots, cabbage, garlic, sauerkraut (bell peppers stuffed with cabbage), bell peppers, melons, mushrooms, turnips, celery and cauliflower. Meat, like pork, can also be preserved in salt and lard. Polish, Czech and Slovak traditional pickles are cucumbers and sauerkraut, but other pickled fruits and vegetables, including plums, pumpkins and mushrooms are also common. Russian, Ukrainian and Belarusian pickled items include beets, mushrooms, tomatoes, sauerkraut, cucumbers, ramsons, garlic, eggplant (which is typically stuffed with julienned carrots), custard squash, and watermelon. Garden produce"
"liquid texture) or barbecue sauce are almost always included. Beetroot, pineapple and fried onions are also common additions. Other frequently-served hamburger options are bacon, fried egg and cheese. Pickles are rarely included, except in burgers from American chains. As well as national icons there are many regional iconic foods. South Australia has pasties - based on cornish pasties, fruchocs, King George Whiting, and a range of food of German origin including metwurst, beesting, kuchen streusel (German cake) and fritz. The state has its own iconic brands such as Farmers Union Iced Coffee, YoYo biscuits, Balfours Frog Cakes. Jubilee cake remains"
"is potato with Quark, shallots and linseed oil. Another well-known dish which is also considered ""national dish"" of the region of Priegnitz is ""Knieperkohl"", a kind of pickled cabbage similar to Sauerkraut but containing not only white cabbage but also collard greens (or leaves of red cabbage), kale and grape leaves and cherry leaves. There are several breweries located in Brandenurg. The Klosterbrauerei Neuzelle produces a coloured black beer which was many years disputed about since the government of Brandenburg wanted to prosecute the brewery for selling and advertising it as black beer. A blossoming metropole of beer production was"
"resulting in a finished dish that is tender, soft, and juicy. The ingredients of the marinade vary based on regional styles and traditions throughout Germany. Sauerbraten is regarded as one of the national dishes of Germany. It is one of the best-known German dishes, and is frequently found on the menus of German-style restaurants outside Germany. Several regional variations on the dish include those from Franconia, Thuringia, Rhineland, Saarland, Silesia, and Swabia. In a few parts of Germany potato pancakes (either ""Kartoffelpuffer"" or ""Reibekuchen"") are served with sauerbraten; many German-style restaurants in the US do this. Sauerbraten is traditionally served"
"Bierock Bierock (pronounced somewhere between ""brock"" and ""brook"" in Nebraska and ""beer-rock"" in the Dakotas, the Rocky Mountain states, Kansas, and Oklahoma) is a yeast dough pastry pocket sandwich with savory filling, originating in Eastern Europe, possibly in Russia. The dish is common among the Volga German community in the United States and Argentina. It was brought to the United States in the 1870s by German Russian Mennonite immigrants. Other spellings are ""bieroch"", ""beerock"", ""berrock"", ""bierox"", ""beerrock"" and ""kraut bierock"" in the U.S, and ""pirok"" or ""kraut pirok"" in Argentina. Bierock is filled with cooked and seasoned ground beef, shredded"
"from this food, is a derogatory term for the German people. During World War I, due to concerns the American public would reject a product with a German name, American sauerkraut makers relabeled their product as ""Liberty Cabbage"" for the duration of the war. Sauerkraut is made by a process of pickling called lactic acid fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. The cabbage is finely shredded, layered with salt, and left to ferment. Fully cured sauerkraut keeps for several months in an airtight container stored at 15 °C (60 °F) or"
"in Austria. In Austria, especially in Vienna, lángos is very popular as a fast food at fairs and in amusement parks like the Prater. Lángos is known in the Czech Republic, Slovakia and Croatia as ""langoš"", in Serbia as ""languš"" (although it is commonly called ""Mekike""). In Slovenia is known as Langaš. In Bulgaria it is known as ""Mekitsi"". It is also popular in Romania (especially in Transylvania) as ""langoși"". It is also extremely popular in Poland where it is known as ""langosz"" and in the UK where it's called ""langos"" or ""Hungarian Fried Bread."" Lángos is very similar to"
"often potatoes. Sauerkraut, along with pork, is eaten traditionally in Pennsylvania on New Year's Day. The tradition, started by the Pennsylvania Dutch, is thought to bring good luck for the upcoming year. Sauerkraut is also used in American cuisine as a condiment upon various foods, such as sandwiches and hot dogs. In Maryland, particularly in Baltimore and on the Eastern Shore, sauerkraut is a traditional accompaniment for the Thanksgiving turkey. Many health benefits have been claimed for sauerkraut: Excessive consumption of sauerkraut may lead to bloating and flatulence due to the trisaccharide raffinose, which the human small intestine cannot break"
"be boiled with sugar to create jams. Vinegar is widely used in food preservation; a sufficient concentration of acetic acid prevents the development of destructive micro-organisms, a fact made use of in the preparation of pickles, chutneys and relishes. Fermentation is another method of preserving vegetables for later use. Sauerkraut is made from chopped cabbage and relies on lactic acid bacteria which produce compounds that are inhibitory to the growth of other micro-organisms. In 2010, China was the largest vegetable producing nation, with over half the world's production. India, the United States, Turkey, Iran, and Egypt were the next largest"
"Choucroute garnie Choucroute garnie (French for ""dressed cabbage"") is a Alsatian recipe for preparing cabbage with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut/cabbage is a traditionally German and Eastern European dish, when Alsace and Lorraine became part of France following the Westphalia peace treaties in 1648, it brought this dish to the attention of French chefs and it has since been widely adopted in France. In principle, there is no fixed recipe for this dish – any preparation of hot sauerkraut with meat and potatoes could qualify – but in practice there are certain traditions,"
"whitefish, such as cod, haddock or pollock, which has been battered or breaded. Vegetables are often used in stews or vegetable soups, but are also served as side dishes. Carrots, cauliflower, turnips, spinach, peas, beans, broccoli and many types of cabbage are very common. Fried onions are a common addition to many meat dishes throughout the country. Circa 1900, carrots were sometimes roasted in water, with the broth used in place of coffee. Asparagus is a popular seasonal side or main dish with a yearly per-capita consumption of . The white variety is especially popular in Germany and more common"
"with cooked and mashed potatoes. ""Bryndzové halušky"" is the Slovakian national dish, made of a batter of flour and finely grated potatoes that is boiled to form dumplings. These are then mixed with regionally varying ingredients. In Germany, Northern and Eastern Europe (especially in Scandinavian countries), Finland, Poland, Russia, Belarus and Ukraine, newly harvested, early ripening varieties are considered a special delicacy. Boiled whole and served un-peeled with dill, these ""new potatoes"" are traditionally consumed with Baltic herring. Puddings made from grated potatoes (kugel, kugelis, and potato babka) are popular items of Ashkenazi, Lithuanian, and Belarusian cuisine. German fries and"
"these countries have their specialities. Austria is famous for their Wiener Schnitzel - a breaded veal cutlet served with a slice of lemon, the Czech Republic for their world renowned beers. Germany for their world-famous wursts, Hungary for their goulash. Slovakia is famous for their gnocchi-like Halusky pasta. Slovenia for their German and Italian influenced cuisine, Poland for their world-famous Pierogis which are a cross between a Ravioli and an Empanada. Liechtenstein and German speaking Switzerland are famous for their Rösti and French speaking Switzerland for their Raclettes. European cuisine European cuisine, or alternatively western cuisine, is a generalised term"
"German-speaking region of South Tyrol, and are occasionally found in Bavaria. Fillings may include meat or potatoes, but the most widespread filling is a combination of spinach and quark (""Topfen"") or ricotta. Another similar Austrian dish, known as ""Kärntner Nudel"" (Carinthian noodles), is made with a wide range of fillings, from meat, mushrooms, potato or quark to apples, pears or mint. These regional specialties differ significantly from the most common German filled dumplings known as ""Maultaschen"". Pierogi are widespread in Canada and the United States, having been popularized by Central and Eastern European immigrants. They are particularly common in areas"
"it in 1995. Bernadette Chirac ate there in 1998 and 1999. Brasserie Georges The Brasserie Georges is a restaurant located in the 2nd arrondissement of Lyon. It is the oldest brasserie in the city and one of the largest brasseries in Europe. Its reputation is now international. With a history closely linked to that of Lyon, the brasserie serves typical dishes including the famous sausage of Lyon with pistachios, and recipes from other regions such as sauerkraut, baked Alaska or the seafood. In 1986 was served the biggest sauerkraut in the world; its weighed a ton and a half. In"
"then boiled) or served raw. They contain a mixture of beef, bacon and pork rind. The modern Swiss variety is packed into zebu intestines. The cervelat is often referred to as the national sausage of Switzerland. Some 160 million cervelats weighing 27,000 metric tons are produced in Switzerland annually, which is equivalent to a consumption of 25 cervelats per person each year. Grilling cervelats over an open fire with the ends cut open so they expand like a butterfly's wings is a childhood memory for nearly every Swiss person; as a result, many Swiss are emotionally attached to the sausage."
"as ""penoy"", which look, smell and taste similar to a regular hard-boiled egg. In Filipino cuisine, these are occasionally beaten and fried, similar to scrambled eggs, and served with a vinegar dip. Balut is consumed in high amounts within countries in Southeast Asia, including Laos, Cambodia, Vietnam, Thailand, Philippines, and China. Pateros is a first-class municipality in Metro Manila, Philippines that is famous for its duck-raising industry and balut production. Balut is recognized as a national food of the Philippines, but possibly originated from China. It is said that an early form of balut was brought by Chinese traders and"
"the sausage vary by region and even locality; some sources list over 40 different varieties of German bratwurst, many of the best known originating in Franconia (today for the most part situated in northern Bavaria, but still culturally quite distinct), its northern neighbour Thuringia and adjacent areas. How the sausages are served is also locally different, but most commonly they are regarded as a snack served with or in a white bread roll made from wheat flour and eaten with mustard. As a pub dish, it is often accompanied by sauerkraut or potato salad and sometimes served with dark, crusty"
"apples and white wine are added in popular variations. Traditionally it is served warm, with pork (e.g. ""eisbein"", ""schweinshaxe"", ""Kassler"") or sausages (smoked or fried sausages, ""Frankfurter Würstchen"", Vienna sausages, black pudding), accompanied typically by roasted or steamed potatoes or dumplings (""knödel"" or ""schupfnudel""). Similar recipes are common in other Central European cuisines. The Czech national dish ""vepřo knedlo zelo"" consists of roast pork with ""knedliky"" and sauerkraut. In France, sauerkraut is the main ingredient of the Alsatian meal ""choucroute garnie"" (French for ""dressed sauerkraut""), sauerkraut with sausages (Strasbourg sausages, smoked Morteau or Montbéliard sausages), charcuterie (bacon, ham, etc.), and"
"snack food in Ohio are Sauerkraut Balls, a meatball-sized fritter containing sauerkraut and some combination of ham, bacon, and pork. The recipe was invented in the late 1950s by two brothers, Max and Roman Gruber for their five star restaurant, Gruber's, located in Shaker Heights, Ohio. These were a derivative of the various ethnic cultures of Northeast Ohio, which includes Akron and Greater Cleveland. An annual Sauerkraut Festival is held in Waynesville, Ohio. at which sauerkraut balls, along with other sauerkraut specialities, are served. Clam bakes are very popular in Northeast Ohio. The region, which was originally part of the"
"Kraut juice Kraut juice (called Sauerkrautsaft in German, Zeamă de varză in Romanian or Rasol in Serbian and Bulgarian) is a beverage that consists of the liquid in which sauerkraut is cured. It is the juice of the vegetable itself and the pickling brine. It is widely available in many central and eastern European countries, such as Germany and Serbia, and in the parts of the U.S. Northeast and Midwest where German immigrants settled, such as central and western Pennsylvania. It may be taken as a dietary supplement, as it is a source of vitamin C, B vitamins, Vitamin E,"
"Pigs in a blanket Pigs in a blanket (also ""pig in a blanket"") is a variety of different sausage-based foods in the United States, United Kingdom, Denmark, Republic of Ireland, Germany, Belgium, Russia, Canada, and Japan. The sausage centre varies depending on geographic location (e.g Cumberland is a favoured variety in the UK while it is virtually unknown in the USA). Geography also dominates the form of the ‘blanket’ with bacon being the most common choice in the UK, while Americans choose pastry. Many are large, but other recipes call for a dish that is small in size and can"
"several days. Wisconsin cuisine also features a large amount of sausage, or ""wurst"" (German for ""sausage""). The state is also a major producer and consumer of summer sausage, as well as the nation's top producer and consumer of brats. Brats are typically boiled in a mix of beer, butter, and onions, served on a bratwurst bun, and topped with sauerkraut and often a spicy, brown style mustard. The city of Madison, Wisconsin, the state's capital, plays host to the annual ""World's Largest"" Brat Fest, a four-day-long festival incorporating music, recreational activities, and of course bratwursts grilled on a 65-foot-long grill."
"vinegar. Bayrisch Kraut A Bayrisch Kraut (literally ""Bavarian cabbage"") is a traditional Bavarian dish. It is made of shredded cabbage that is cooked in beef stock with pork lard, onion, apples, and seasoned with vinegar. It is typically served with bratwurst or roast pork but it goes well with other dishes too. In the German cuisine it is an alternative to Sauerkraut. The essentials in brief: Cut and shred the cabbage. Heat oil, chopped onions and bacon, sugar and a cooking apple in a pan and fry. Add the cabbage and the beef stock. Then simmer for 40-50 minutes. Season"
"Liverwurst Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten in many parts of Europe, including Austria, Bulgaria, Croatia, the Czech Republic, Denmark, Finland, Germany, Hungary, the Netherlands, Norway, Poland, Romania (especially in Transylvania), Russia, Serbia, Slovakia, Slovenia, Sweden, Ukraine, United Kingdom; it is also found in North and South America, notably in Argentina and Chile. Some liverwurst varieties are spreadable. Liverwurst usually contains pigs' or calves' livers. Other ingredients are meat (notably veal), fat, and spices including ground black pepper, marjoram, allspice, thyme, ground mustard seed, or nutmeg. Many regions in Germany"
"Republic (spelled ""klobása"", or regionally ""klobás""), Slovakia (spelled ""klobása""), and Slovenia (spelled ""klobása""). In Croatia, as well as in Bosnia and Herzegovina, Montenegro, and Serbia, this sausage is called ""kobasica"" or ""kobasa"", while in Bulgaria and Macedonia it is called ""kolbas"". In Austria it is called ""Klobassa"" (similar to the neighbouring Slavic countries). In South Africa, this type of sausage is known as the ""Russian"" sausage; often deep fried, and served with chips, as fast food. Kielbasa Kielbasa (also spelled ) is a type of meat sausage from Poland and a staple of Polish cuisine. The word entered English directly"
"on the farms of Lancaster and Berks Counties and elsewhere in the Pennsylvania Dutch Country. It remains a traditional New Year's Day side dish for many Pennsylvania German families; in fact, many families believe that it is bad luck if not even a small piece is consumed on New Year's Day, as is the case with pork and ""sauerkraut"". The stomach is purchased at one of the many traditional butchers at local farmers' markets. The original recipe was most likely brought to Pennsylvania from the Palatinate area of Germany, where it is called ""Saumagen"" and served with ""sauerkraut"", another Pennsylvania"
"""Braunkohl"". Asparagus (""Spargel"") is eaten as a great delicacy in the state of Lower Saxony. It is grown mainly around the towns and cities of Burgdorf, Nienburg, Brunswick and in the Oldenburg Münsterland as well as the southern part of the Lüneburg Heath and on the Stade Geest. Plaice, flounder, herring and mackerel are typical fish dishes served in the coastal region and the areas around the estuaries of major rivers like the Elbe, Weser, Jade and Ems. In the interior of Lower Saxony, trout or eel, e.g. at the Steinhuder Meer are popular dishes. As in much of Northern"
"widely available, but do not play an important role. Meat is usually braised; fried dishes also exist, but these recipes usually originate from France and Austria. Several cooking methods used to soften tough cuts have evolved into national specialties, including ""Sauerbraten"" (sour roast), involving marinating beef, horse meat or venison in a vinegar or wine vinegar mixture over several days. A long tradition of sausage-making exists in Germany; more than 1,500 different types of sausage () are made. Most ""Wurst"" is made with natural casings of pork, sheep or lamb intestines. Among the most popular and most common are ""Bratwurst"","